Spaghetti Squash Hash Browns

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  • ½ or 1 whole large spaghetti squash
  • sea salt
  • 3 Tablespoons avocado oil for frying (or coconut oil)
  • herbs: sage or rosemary, black pepper* (or garnish with fresh diced green onion, cilantro)
    optional: top with yogurt (dairy-free, vegan) or sour cream or coconut based yogurt


  1. I always make extra spaghetti squash for dinner a day or two in advance and then save ½ of already cooked spaghetti squash for this breakfast recipe. (See notes below for pre cooking spaghetti squash.)
  2. Spoon the squash strands out of the outer skin and into a bowl, discard skin.
  3. Mix squash with a little sea salt and optional diced herbs. (I like adding diced sage or rosemary into the patties before frying.)
  4. Form into balls, compact them with your hands, and then press each ball into a hash brown patty. Use a kitchen towel or paper towel to help squeeze out any extra moisture you can from each patty.
  5. I get 10 patties from 1 large spaghetti squash.
  6. Heat a skillet up to medium heat, and add in a little avocado oil.
  7. When avocado oil is nice and hot, gently add in a couple patties to pan fry.
  8. Pan fry each side of the hash brown patties for about 5 to 7 minutes a side, or until nice and golden and thoroughly heated all the way through.
  9. I use my fave thin flexible spatula to gently flip them.
  10. After frying they are read to serve, or you can place them into a warm oven so they stay warm while you prepare the rest of your brunch.


Spaghetti Squash Cooking Instructions:

  1. Slice squash in half lengthwise. Spoon out seeds and discard/compost.
  2. Set each ½ of the squash cut side down on a baking sheet and bake for 40 to 50 minutes at 400*F, until squash is fully cooked.
  3. Baking time will vary on the size of your spaghetti squash. I usually serve ½ of the squash with dinner, and save the remaining ½ to enjoy as hash browns for breakfast in the next few days.
  4. Refrigerate leftover squash until ready to cook into hash browns.